Quick Hot Lunch - Roasted Spring Veggies

My *current* philosophy for grocery shopping:

Buy what you want to. Buy what looks pretty. Buy what you want to put in your body.

Then figure out how to cook it. (I usually do a quick Google search to see what others have done with the ingredients I have handy.)

What is in your fridge today?

In my fridge I’ve got: 1 head of broccoli, 2 poblano peppers, package of sliced mushrooms, 1 bunch of asparagus, 2 lemons, 1 bunch of parsley and 2 artichokes. There is a red onion, garlic and tomatoes chillin’ in my counter top basket.

There is no meat in my fridge. This isn’t a single orign decision. The reason I’ll focus on now is this: Cooking (for me) is easier if I don’t have to balance the flavors of meat and veggies. If I focus on the veggies I think they taste better. My mind can mull over which plants will taste best together versus complimenting an animal.  For now, in my purely basic style of cooking this works. That being said I fully plan on baking a spring chicken by the end of the week and will then figure out what to serve with it. The rule is: their are no rules. I can be as creative or simplistic as I want. No pressure. No overwhelming expectations to make the best meal ever. Just fun, food, and maybe some photography.

I’ve quitted the voice in my head telling me “this meal is not complete because there is no meat” Humans do not need animal protein at every meal. They just don’t. It just isn’t sustainable. For more info on the subject check out “VB6” by Mark Bittman and “The China Study” by T. Colin Campbell, PhD and Thomas M. Campbell II, MD.

Here is what I did for one serving:

4 asparagus stems

3 large florets of broccoli

2 large handfuls of pre sliced mushrooms (they will shrink)

1/4 of a red onion

1 poblano pepper

1 garlic clove cut in half

Preheat oven to 450.

Grab a cake pan, or jelly roll pan. Press foil (large size than pan) up into corners so that no oil or veggies will touch the pan. This is essential for an easy clean up. #winningRinse vegetables and set on clean towel to quickly dry. Please don’t wait for them to fully dry. A little water never hurt anyone.

Cut up veggies into slightly larger than bit size pieces and place directly onto foil. I like them to be about the size of a bite of meat. Somehow it's just more satisfying than trying to eat a bunch of small chopped pieces.

Pour EVOO in V shape over veggies. Grind salt in a circle over the pan, be generous if you don’t normally like vegetables. If you are in tune with nature ;) go easy, you are already trained in the art of herbivory. Grind pepper to taste. With the same heat proof spoon you will use for stirring in the oven, stir oil, seasoning and veggies until they are pretty well coated.

Even if the oven isn’t up to temperature yet go ahead and throw the pan in on the middle baking rack. No need to stand around waiting for a few degrees. Chances are it will be close.

Set a timer for about 15 min or until you start to smell the veggies (probably broccoli first) browning. Give them a nice stir and closet it up for another 5-10 min. You don’t want to cook these to death. Just enough to soften them up and maye brown the edges a BIT. No more than 30 min IMO.

When you feel they look done take them out and spoon them directly into a bowl. You should have a delightful sweet and fresh roast veggie lunch.

For me cooking is not a science. Its an art. Don’t stress about the lack of exact directions. Just feel it out and learn from the outcome.

Happy Monday Everyone!
Amanda